Konditor And Cook Curly Whirly Cake Recipe
Description
Konditor & Cook’s Curly Whirly Cake is an amazing, light and moist chocolate-vanilla swirled cake, with a crunchy sugar topping. It is a must-have in any celebration. The combination of two different flavored layers make it a unique cake that is sure to please everyone. The contrast between the light, airy, and fluffy cake layers and the crunchy sugar topping makes it a truly delicious treat. The cake is made using simple ingredients and is easy to prepare, so you can make it for any occasion. It is a great way to show your love and appreciation for your family and friends.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup cocoa powder
- 1 teaspoon ground cinnamon
For the topping:
- 2 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cocoa powder
Instructions
Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23 cm) round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Add the vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk. Mix until just combined. Divide the batter in half and mix the cocoa powder and cinnamon into one half.
Pour the two batters into the prepared pan, alternating spoonfuls of each. Swirl the two batters together with a knife to create a marble effect. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the topping. In a bowl, mix together the melted butter, sugar, cinnamon, and cocoa powder. Set aside.
Once the cake is done baking, remove from the oven and sprinkle the topping over the cake. Let cool in the pan for 15 minutes then turn out onto a wire rack and let cool completely.
Equipment
- 9-inch (23 cm) round cake pan
- Whisk
- Medium bowl
- Small bowl
- Wooden spoon
- Knife
- Toothpick
- Wire rack
Notes
The cake can be stored in an airtight container at room temperature for up to 4 days. The cake can also be frozen for up to 3 months. To freeze, wrap the cake in plastic wrap and store in a freezer-safe container.
Nutrition
Each serving of Konditor & Cook’s Curly Whirly Cake contains approximately 280 calories, 14 grams of fat, 35 grams of carbohydrates, and 5 grams of protein.
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